Roast dinner

Made my first roast chicken dinner. Everything from scratch, even the stuffing. Rob makes great chicken roasts but he usually use the whole chicken that already has the marinade inside the packet. This time, we ventured out to buy a 'naked' frozen whole chicken. Bought the usual veges for roasting: butternut pumpkin, carrots and sweet potatoes. Rob likes cauliflower cheese, so we had boiled brocolli and cauliflower served with cheese sauce as well.

The stuffing was made with whole-grain bread, chopped onion, minced garlic, chopped celery, mushrooms, an egg, chopped parsley and some stock. The chicken was prepared using the juice of half a lemon, minced garlic, olive oil, fresh rosemary, salt and pepper, and then stuffed with the stuffing. The roast veges were coated in olive oil, basil, parsley, rosemary, salt and pepper. And the result? A very late but yummy dinner. The stuffing recipe has room for improvement, but since I don't really like stuffing in general that much anyway, I probably won't try it again (sorry Rob!).

Roasts take so long to cook (which is why stirfries are still one of my favourite type of meals to prepare). I can't go to bed yet as my tummy is still digesting dinner.. Rob mentioned while washing the dishes: it takes one hour to prepare the food, two hours to roast it, one hour to clean up but just 20 minutes to eat it. Sigh. Poor Rob only just finished washing up the dishes.

The whole thing (no, I didn't bother with presentation):


Served on a plate (minus the cheese sauce):